Authentic Malaysian Cuisine & Food Recipes

Friday, March 2, 2007

I just turned 32 on the 27th Feb and celebrated with my relatives at my auntie's house. I have to admit it is quite a rare occasion to spend my birthday not being with my friends for dinner but it was a refreshing change. My aunt baked for me a grand Carrot Cake apparently her specialty which she has been proclaiming during the CNY holidays.

Although I am not a carrot kinda guy although under the chinese zodiac I'm a rabbit but I must admit this taste heavenly perhaps due to the sweet raisins. I really appreciate the effort it must have taken her to bake this and since I have not baked much myself, I believe it must have taken a lot of work. So I quickly ask her for the recipe so I can share it with all of you this recipe and in part acknowledging just how darn old I am. Cheerio!

Ingredients
1 cup Vegetable Oil
1 tbsp Baking Soda
1 cup Sugar
1 ts Salt
1 cup Brown Sugar
1 tsp Baking Powder
1 tsp Vanilla
2 tsp CinnamonCinnamon

4 EggsEggs

3 cups CarrotsCarrots

- shredded
2 cups Flour
1/4 cup RaisinsRaisins

1 cup WalnutsWalnuts

- chopped
1/3 cup Dry milk

Directions
1. In large bowl, blend oil and both sugars until well mixed. Add vanilla.
2. Beat in eggs, one at a time, blending well after each addition.
3. Stir together dry ingredients and add to egg mixture until well blended.
4. Stir in walnuts, raisins and carrots.
5. Pour batter into well greased and floured 10 inch tube pan or fluted pan.
6. Bake at 350f for 50-60 minutes.
7. Cool in pan, then top with powdered sugar or frosting of your choice.
8. Serve immediately or refrigerate especially if frosting is added.

Technorati Tags: recipe, international food, carrot cake, dessert, baking

Labels: bake, carrot cake, dessert, international

posted by Daryl W.T. Lau at 12:32 AM

| 3 comments

Kuih Talam

Friday, January 5, 2007

I think its about time I make some dessert today for lunch rather than the usual fresh fruits which my better half never seem to get tired of. Exploring south of Malaysia to the historical state of Melaka where is the birth place of Nyonya and Eurasian cuisine brings to mind the unique Kuih Talam.

The appearance is really striking being two toned and add the sweet Pandan (screwpine) aroma to it makes it irresistible. This salty and sweet dessert is prominent during functions and festivities with leading hotels here serving it too on their buffet selections.

Ingredients
[ Lower Green Layer ]
175g Rice Flour
350g Sugar
750ml Water
15pcs Pandan LeavesPandan Leaves

(extract juice)
1 tsp Alkaline Water

[ Upper White Layer ]
50g Rice Flour
50g Tapioca FlourTapioca Flour

350ml Coconut MilkCoconut Milk

1/2 tsp Salt
100ml Water

Directions
1. Mix all the lower green layer ingredients evenly.
2. Heat the plate (diameter 260mm) in a steamer.
3. Pour the green layer mixture into the heated plate and stir until it becomes a thick and shiny dough.
4. Steam for 30 minutes.
5. Mix the upper white layer ingredients.
6. Pour onto the cooked green layer.
7. Steam for another 20minutes.
8. Cool the kuih well.
9. Slice into small diamond-shaped pieces with a wet knife for smoother cuts.
10. Serve it at room temperature or chilled.

Technorati Tags: recipe, nyonya food, nyonya, kuih, dessert, talam

Labels: dessert, kuih talam, Nyonya

posted by Daryl W.T. Lau at 12:16 AM

| 0 comments

Cendol in Coconut Milk

Friday, December 22, 2006

With our the hot and humid weather, cravings for something cold and refreshing in a typical Malaysian afternoon is common. Well now with all the convenience stores at every corner it's pretty easy to go in and buy something that will do the trick but back about 10-15 years ago in Penang, it is the famous Cendol for all of us.

The most famous of them all is the stall located at Penang Road which still exist today. Crowds can be seen lining up (or sometimes more like shoving and pushing) to get their orders taken from the lady seller. I can recall the many brain freezes I had as I'm writing this... lol

Anyways here is a very complete Cendol recipe which I hope that some of the ingredients are easily obtainable wherever you may be from.

Ingredients

For the green bean flour droplets

10 Screwpine Leaves (pandan leaves)

A few drops Green food colouring

1/2 tsp Alkaline Water (kan sui)

250ml Water

250ml extra Water

65g Green Bean Flour

For the gula Melaka syrup

350g Palm Sugar (gula Melaka)

100g Castor Sugar

250ml Water

3 Screwpine Leaves (pandan leaves)

For the coconut milk

2 grated Coconuts

1 litre cooled Boiled Water

1/4 tsp Salt to taste

Directions

To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.

Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.

Pour the pandan juice into a saucepan and bring to a boil.

Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.

Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.

Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.

To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.

For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.

Serving Instructions

1. Add the desired amount of cendol into serving bowls.

2. Add some crushed ice and pour on some coconut milk.

3. Add 1 tablespoon palm sugar syrup or to taste.

Labels: dessert, gula melaka, ice, pandan, penang, sweet

posted by Daryl W.T. Lau at 12:41 AM

| 3 comments